Spezzatino

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Spezzatino
001 Spezzatino.jpg
Course Secondo (Italian course)
Place of origin Italy

Spezzatino is an Italian stew made from low-grade cuts of veal, beef, lamb or pork. [1] [2] There are many regional variants; for example, in Tuscany is prepared a famous variant made with beef, carrots, celery and onions, [1] in Umbria spezzatini di montone (mutton) [3] and roe are traditional, [1] and in Nuoro spezzatino di cinghiale, [1] whereas in Friuli-Venezia Giulia spezzatino is served with aromatic herbs and dry white wine. [1]

See also

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References

  1. 1 2 3 4 5 autori vari (2010). Dizionario delle cucine regionali italiane. Slow Food. pp. 657–8.
  2. ↑ "spezzatino".
  3. ↑ Carlo Cracco. Umbria. Corriere della Sera. pp. Spezzatino di montone.
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